Tangy Cucumber and Tomato Salad

Long time, no see! Its been FOREVER since I blogged. I once rolled my eyes when a mom of 3 or 4 said she missed creatively cooking. That wouldn't happen to me. Its my hobby. Well, my kids don't like my creative cooking. And its mentally exhausting to cook food that they don't eat. So my experimentation has dwindled in the last couple years. But I hope that is just a stage.


We went to my cousin's daughter's graduation part a couple weeks ago. And they had an AMAZING cucumber tomato salad. We had seconds, it was so yummy. It turns out the party was catered by a local chicken restaurant chain. I decided I must recreate it. It tasted similar to the cucumbers soaked in vinegar and sugar water. When I tried that, it was close but not quite. I begged my husband to call the restaurant and fish for ingredients. And he did! They said there was a blush wine vinaigrette. So I picked one up at the store today and used it. It is just right! You can make your own vinaigrette if you would like, or pick up a bottle or two of this to keep in your pantry. Its the best summer side dish.


Tangy Cucumber and Tomato Salad

Ingredients:
4 cucumbers, peeled and diced
6 roma or tomatoes on the vine, diced
1/2 large or 1 small red onion, finely diced
3 stalks celery, finely diced
fresh cilantro, about 2-3 tbsp minced
1 tsp salt
3/4 - 1 cup Brianna's Home Style Dressing Blush Wine Vinaigrette

Chopping all of that by hand does take time. Pull up a chair and listen to a podcast or something. Its worth it.

Combine all ingredients well and chill 1+ hours before serving.

Potsticker Sliders

If you are looking for a flavor packed burger variation, this is a great one to try. It has all the flavor of potstickers without the labor. They are a bit delicate, so I would suggest cooking them in a skillet or grill pan instead of the actual grill.

The sauce is a nice glaze and a little goes a long way. It also goes great on veggies, rice, or stir fry.

Potsticker Sliders 

Patties:
1.5-2 pounds ground pork and/or turkey
1.5 cups thinly sliced cabbage (the bagged "angel hair" cabbage slaw in the salad section works well)
1/2 cup canned water chestnuts, diced small
3-4 green onions, sliced
2 cloves garlic, minced/grated (or 2 tsp granulated dried garlic)
2 tbsp grated fresh ginger (or 1 tsp dried)
1 egg
4 tbsp soy sauce (or tamari or aminos)

Sauce
1/2 cup low sodium soy sauce or tamari
3 tbsp brown sugar
2 tsp-1 tbsp sriracha sauce (depending on how spicy you want it)
2 tsp rice wine vinegar (I've used red wine vinegar or balsamic in a pinch)
1 clove grated/minced garlic (or 1 tsp dried)
1 tbsp fresh grated ginger (or 1 tsp dried)
1 tbsp tomato paste (or ketchup)
1 tbsp corn starch
1 tbsp water

1 (12 count) package hawaiian king rolls

Directions

Combine all the patty ingredients well, but don't over mix. Divide and form 12 patties. Heat up a skillet or grill pan. Spray/coat with oil of choice and cook patties 3-5 minutes on each side, or until done. Probably will be in batches.

Meanwhile, combine soy sauce, sugar, sriracha, vinegar, garlic, ginger, and tomato paste in a small sauce pan. Heat over medium until boiling. Combine water and corn starch and add to sauce. Lower to medium low and simmer 3-5 minutes

To serve, place a patty on a bun and drizzle some glaze on top.

Sun Dried Tomato and Spinach Turkey Meatballs

I came across a similar recipe to this and have made it enough times I have tweaked it to become my own. They are DELICIOUS. Fast. You could very easily double or quadruple this recipe and freeze it. They are healthy with the turkey, and pair easily with a marinara, alfredo, vodka, or red bell pepper sauce over pasta. Or however else you eat desire to eat meatballs.

You could use other ground meats, or eliminate the spinach if you desire.

Sun Dried Tomato and Spinach Turkey Meatballs

Ingredients:

1/4 cup plain breadcrumbs (I use panko)
1/2 cup grated or shredded parmesan/asiago/romano or any combo thereof.
1 egg
4 sun dried tomatoes in oil, patted dry and diced.
1 tbsp sun dried tomato oil
1/2 cup frozen spinach (maybe 1/3rd of a package? I eyeballed it, sorry) thawed, drained, and chopped
2 garlic cloves, minced
1 tbsp dried minced onions
1/2 tsp salt
1 tbsp milk
1 tbsp fresh chopped or 1 tsp dried basil and/or parsley, if desired
3/4 lb ground turkey

Preheat oven to 350

Set the turkey aside and mix all the other ingredients well. Mix the turkey in with your hands and form into approximately 20 walnut sized meatballs. Place on a baking dish and cook 25-28 minutes, turning halfway.

Oatmeal Banana Bread Cookies

I was craving some sort of oatmeal cookies the other day, and I had a bag full of banana halves from my toddler deciding he doesn't really dig bananas anymore, so I decided to make some banana cookies. These are soft and delicious.

Oatmeal Banana Bread Cookies

Ingredients:

1 1/2 cups flour (I did half all purpose and half whole wheat)
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp clove
1/2 cup softened butter
1/4 cup applesauce
3/4 cup packed brown sugar
1 egg
1 cup mashed banana (about 3 bananas)
1 3/4 cup old fashioned/rolled oats
1 cup chocolate chips or nuts or a combo thereof.

Preheat oven to 375

Whisk together flour, baking soda, salt, cinnamon, ginger, and clove.

In another bowl, mix butter, applesauce, brown sugar, egg, and banana.

Mix wet and dry ingredients until just combined. Add oats and chips/nuts.

Drop by the spoonful (or cookie scoop) onto a ungreased cookie sheet or Silpat.

Bake at 375 for around 12-15 minutes. Cookies are still soft, but just barely starting to brown on the edges.

Store in a closed container in a cool place.

Pumpkin Spice Cake Balls

These are delectable. Cake pops are a little tedious, but really easy. And since we are in the season of

Of course yummy pumpkin ones are needed.

You can use 3/4ths of a can of store bought frosting if you'd like, but I prefer homemade cream cheese frosting. *EDIT* for all that is holy and good, do NOT use store bought! I had to dump an entire recipe out because it tasted like the can. GROSS. Horrible. Awful. Don't do it

You can also use white chocolate almond bark if you prefer. I like regular chocolate

Pumpkin Spice Cake Balls

Ingredients:

Cake:

1 box spice cake mix

1 can pure pumpkin

1/2 cup vanilla yogurt

Frosting:

1 block 1/3rd fat cream cheese, room temp

3 tbsp butter, room temp

2 cups powdered sugar

2 tsp vanilla

Coating:

1 package chocolate almond bark, divided

2 tbsp coconut oil, divided

Topping

1 tbsp sea salt

2 tsp cinnamon (vietnamese if you can find it)

Mix the cake mix, pumpkin, and yogurt (omit the box mix ingredients)

Cook it according to box instructions. Let cool completely

In a mixing bowl, whip frosting ingredients until well combined

Crumble the cake mix into the mixing bowl. With a large spoon or your hand, mix the cake into the frosting until it disappears.

Form into walnut sized balls. Place on parchment paper lined pan and freeze 1 hour, up to 3 days.

Melt half the almond bark in the microwave at 15-30 second bursts. Add 1 tbsp coconut oil and mix well. Mix the salt and cinnamon in a small bowl.

Using a fork, swirl the ball in the chocolate and scoop up with a fork. Tap the excess off and immediately sprinkle with a pinch of salt and cinnamon.

Let set on parchment paper until dried.

Keep chilled if using homemade frosting. 

Oven Baked Chicken Quesadillas

Sometimes waiting stuff to cook one at a time so you can start another is just plain annoying. Like pancakes and waffles. Then mama is always the last one to eat.

This way you can cook everyones quesadillas at once!

This is a fast and cheap meal. A great way to spread out some of the meat from cooking a entire chicken.

I like to serve with a side of equal parts sour cream and salsa mixed.

Another great thing is this is so easy to customize for taste. My son doesn't love peppers and onions, so we just put cheese and chicken on his.

Oven Baked Chicken Quesadillas

Ingredients:
1-1 1/2 cup leftover chicken
1/2 cup salsa
1/2 red onion, diced
1 bell pepper, diced
1 tsp oil
s&p
1 cup cheese
6-8 8 inch tortillas
oil for brushing

Preheat oven to 425
Toss the chicken with the salsa.

Put the onion, pepper, oil, salt and pepper in a skilled that was heated over medium. Cook until softened.

Brush the baking sheet lightly with oil

Place all ingredients in half the tortilla, fold over, and place on baking sheet. Repeat for all.

Brush the tops with oil.

Bake for 5 minutes and flip gently. Cook for 5 more minutes

Reuben Stuffed Bell Peppers

I love reubens. A lot.

So, any way I can incorporate that into our lives, I will make it happen.

We love stuffing peppers here, so it wasn't long before this gem was born.

The rye topping is a important part of this process. It gives the bread flavor that is so important the entire profile of the dish.

Reuben Stuffed Bell Peppers

Ingredients:
4 bell peppers, cut in half stem to end, and stem and seeds removed
8 slices thin sliced swiss cheese
3/4th pound corned beef, from deli, thin sliced
8 oz can sauerkraut, drained and squeezed
1/3rd cup thousand island dressing
2 slices rye bread
2 tbsp butter

Preheat oven to 350

Bring a pot of heavily salted water to boil. Place the peppers in and let boil 3 minutes. Drain and let cool enough to handle

Meanwhile, chop or tear up the corned beef into smaller pieces and mix with sauerkraut and dressing.

Place 1 slice of cheese inside all the peppers. Stuff with mixture. Top with another slice of cheese.

Place on baking sheet and cook 25 minutes.

Meanwhile, put bread in a food processor or blender, and pulse until coarse crumbs form.

Melt butter in a saucepan over medium. Add crumbs and stir until well combined. Take off heat

Take out peppers, and top with crumbs. Put back in oven and broil 2-3 minutes (watching CONSTANTLY) until crumbs are toasted

Kid Friendly Chicken and Broccoli Nuggets

So I came across a post a while back about a theory that one of the reasons that kids like processed chicken nuggets and patties is that the blended nature of the chicken makes the texture easier for small mouths to true. Well, that, and all the yummy yummy additives. So I decided to make my own chicken nuggets! And I also had some broccoli that needed to be used up. So while I was blending up chicken, why not steam and blend in some broccoli too? I decided to experiment by mixing in the broccoli into half the nuggets. This made them slightly crumblier, but still good and tasty! Try it with spinach or kale too! My kid likes SPICY food so I added a little hot sauce and cayenne. Totally optional! He also really likes to dip them. So a little ketchup, homemade ranch, or homemade honey mustard (as easy as it sounds. A little honey and a little mustard mixed) goes a long way

You can add the broccoli or not! Either way they are yummy. I think adding some cheddar cheese in with broccoli ones would be super yummy too!

You can use a whole chicken (toss in the crock pot. Easy peasy) and double the rest of the ingredients to make a huge amount you can freeze and use for weeks and weeks.

Kid Friendly Chicken and Broccoli Nuggets

Makes 16-20 depending on size.

Ingredients:
2 chicken breasts, cooked, cooled, and cut into large chunks (I just baked in a 350 oven for 45 minutes, covered)
2 eggs
1 tsp hot sauce (optional for the spicy guys)
1/4 cup parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 cup broccoli, steamed soft and cooled
2/3rds cup panko bread crumbs
1/2 tsp dried parsley
1/4 cup parmesan cheese
1/8tsp cayenne pepper (again, optional)



In a food processor, place the cooked chicken chunks and pulse gently until chicken is shredded into small pieces. Maybe the size of rice.

Place chicken, eggs, garlic and onion powders, salt, parmesan cheese, and broccoli (and hot sauce) in a bowl and mix until well combined.

In a small bowl, mix the bread crumbs, parmesan, parsley, and cayenne (if you want).

Take a glop the size of a ping pong-golf ball smush into a nugget shape in your hands. Its a loose mixture, so be firm with it and pack it down. Place in the bowl of bread crumbs, push down, and flip to the other side and press firm. Repeat with all the chicken.


Now you can either place on a sheet pan and freeze through. Then transfer to a ziplock. My 2 year old eats 2-3 of these in one sitting.

Or you can lightly spray a sheet pan, and pop into a 425 oven for 5-10 minutes (10+ for frozen)

Philly Cheese Steak Stuffed Mini Peppers

These little gems are AMAZING. This is my husbands favorite stuffed pepper. And that is saying something. You could always use a regular bell pepper of course, but these are fun and also great as a appetizer at a party. 

For the steak, you can pop the steak into the freezer for a hour and use a really sharp knife to cut thin slices. OR, you can fully freeze the steak and VERY CAREFULLY use a mandolin to slice very thin slices! It was amazingly easy. Or you can ask the butcher to slice for you.

Philly Cheese Steak Stuffed Mini Peppers

Ingredients:

10-12 mini bell peppers (or 4 regular, blanched for 3 minutes in boiling water) cut in half and deseeded and deribbed

1 tbsp butter

1 medium onion, fine diced

1 half green bell pepper, fine diced (optional. I liked the addition because the mini's lacked the green bell pepper taste that is so vital.

1 cup mushrooms, fine diced

1 6-8 oz sirloin steak, sliced very thinly

1 tsp dried mustard

2 tsp worchestershire sauce

6 slices provolone

Dice the veggies very small. This is a small pepper we are stuffing!

Preheat oven to 375

Heat a skillet over medium heat. Add butter, mushrooms, onion, and pepper

Cook 5-8 minutes until softened. Remove from skillet into a bowl.

Turn skillet to high.

Toss the steak slices in the dried mustard and worchestershire sauce. Add to the skillet. Cook 1-2 minutes until done, breaking the steak up a little with your utensil.

Add steak to veggies.

Shred cheese into strips. Place some cheese inside the pepper halves and top with filling. Once all are completed, place in oven for 20 minutes.

Put out tray, top with more cheese slices and return to oven for 5 minutes until cheese melts.

Enjoy!

Cherry Cheesecake Poppers

I know these have been going around pinterest for a while, but oh well! I have my own techniques on this, so I thought I would share.

Super yummy! Great for parties! And cherries are getting in season now!

I hated the idea of people having to spit out pits, so I took the time to dig the pits out. You probably dont have to do that. But it was worth it in my mind, and didn't take all that much longer.

I used one of these to depitt the cherries. I just pushed it in the bottom and twisted. A little over half the time that was all that was needed. The rest of the time, I had to use a opened paper clip to scoop the pit out.

Cherry Cheesecake Poppers

Ingredients:

About 1.5 pounds cherries (I have no idea if I used that many, but you can eat the leftovers... Besides, not all have the stems, so you need more than you need)

1 block cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 small splash milk (maybe)

1 sleeve graham crackers blended into crumbs


De-pit cherries as described above, if desired.

Whip together the other ingredients except crumbs. If its too stiff, add the milk.

Hold cherry upside down. Use a small spoon (I used a baby spoon) to scoop about a teaspoon worth of filling onto the top (well, its the bottom. Opposite of the stem!!)

Turn over the cherry and place in the bowl of crumbs. Lightly rotate the cherry around, smoothing out the cream cheese to smush up the sides and get coated in crumbs. Repeat for all. Keep chilled

Ranch Pasta Salad

I am usually more of a fan of oil based pasta salads as opposed to the creamy type. But this was a request from the Husband, so I couldn't refuse! And of course its yummy.

PS, its obvious that food picture people stir up the food in one bowl and then transfer it to the other bowl for a picture. Sorry, ain't nobody got time for that....

Ranch Pasta Salad

Ingredients:

1 box pasta of choice
8 slices bacon, crisp cooked and crumbled
1 pint cherry or grape tomatoes, halved or quartered
1 cup frozen peas
1 cup shredded cheddar cheese
1 small hot house cucumber, sliced and quartered
1 small can sliced black olives (optional)
2 green onions, sliced
1 cup ranch dressing, store bought or homemade. PLUS more if needed
Salt and pepper to taste


Cook pasta to directions on box. Drain and rinse with cool water to stop cooking.

In a large bowl, combine all the other ingredients and add pasta and toss.

Chill at least one hour. Add more dressing as needed. After time, it absorbs the dressing and needs a tad more.

Creamy Chicken Flautas

Ok, just in case you were wondering. A flauta is with flour tortillas and taquitos are with corn tortillas.

Ok, class dismissed. Lets cook.


These things are ridiculously good. Definitely will be making them regularly. Prep wise, its pretty easy as well!

You can either bake or lightly pan fry. I will go ahead and share both ways of making them. But baked is super easy

Creamy Chicken Flautas

Ingrediens:

3 cups shredded chicken (rotisserie works, or put a 2 big/3 medium chicken breasts in the crockpot. I used 8-9 chicken thighs)
1 pkg 1/3rd fat cream cheese
1/3rd cup sour cream
1/3rd cup salsa
1 can diced green chilis
1 cup black beans
1 cup corn
2 green onions, diced
1 1/2 cups baby spinach. Stems torn off and torn into smaller pieces
1 1/2 cups sharp cheddar

16 6 inch flour tortillas

melted butter or oil

This really couldn't be simpler. Mix all filling ingredients well.

Spoon a heaping 2 tbsp of filling into a strip off center in the tortilla and roll tightly. Place seam side down.

To fry:
Heat a frying pan on medium. Add oil and heat. Add flautas in small batches (I did 2 at a time) and cook until just lightly brown on each side.

To bake, lightly butter a baking sheet and place flautas seam side down. Brush with melted butter and bake at 350 for 20-30 minutes, until golden.

Chunky Quacamole

I prefer my guac chunky. I'll eat the mushy mashed stuff, but chunky is where it's at.

This is a basic recipe, I assume. But sometimes simple is the best :)

Chunky Quacamole

Ingredients:

1/2 red onion, finely diced
1 jalapeño, deseeded, deveined, and finely diced
1 clove of garlic, minced
1 handful cilantro
juice from 1 lemon
3 avocados, cubed
3 roma tomatoes (or vine ripened, or equivalent of grape/cherry)
salt and pepper


Rinse the onion off after you dice it. I am not sure why, I just read to always do that with onions in salsa or salads. So I do :)

Add onion to a medium bowl with the jalapeño, garlic, cilantro, and lemon juice. Combine well.

Add tomatoes and avocado. Add salt and pepper and stir well to combine.

Chill a few hours before serving to allow flavor to meld

5 Minute Bean Dip

I have been making this stuff for years, and its always a huge hit. Couldn't be easier or more addictive.

5 Minute Bean Dip
Ingredients:
1 can fat free refried beans
1 can low sodium black beans, drained and rinsed
1 cup salsa
1 cup sour cream
1 cup frozen corn.

Mix well and add more salsa if needed.

Pork Chalupa

So I don't know where the term chalupa comes from. To me, it was a taco from Taco Bell. But to my husband, its this shredded pork and pinto bean concoction that you add taco fixins to. And the latter is what we are talking about today. Its a pretty frugal meal if you shop the sales on the meat. You could adapt this to the crock pot as well. I just always make it on the stove for some reason

Pork Chalupa

Ingredients:
1 3-4 pound pork roast (butt, shoulder, boneless, bone-in, whatever)
1 lb dried pinto beans
1 tbsp cumin
1 tbsp chili powder
1 tbsp garlic powder
3 tbsp dried minced onion
1 tsp red chili flakes
2 cans diced green chilis
salt and pepper to taste

Toppings:
fritos (kind of strongly recommended)
shredded lettuce
sour cream
tomatoes
salsa
avocado
cheese


Directions:

Look through the beans to make sure there is no stones.

Put the beans, green chilis, and all the spices (no S&P) in the bottom of a large stock pot or dutch oven.

Place the pork on top. Place enough water to almost cover the pork. Leave a inch or two exposed.

Heat until simmering. Don't boil.

Cook for 4-6 hours until meat falls apart and beans are tender

Remove meat and shred. Add back to pot and season with S&P. You will need a LOT as the beans and pork really need some salt.

Serve with all the toppings.

This makes a LOT but it freezes well.

Pinwheel Tortilla Rollups

Yummy yummy party food. And its really easy, and quite the crowd pleaser. You do need a little notice for these. They need to chill for a while. I generally do them the night before, and slice the day of. But a couple hours should be ok. I have done it without chilling before. It just doesn't cut as well or stay rolled up as well.

I have 2 variaties I make. I usually make both and do different colored tortillas to differentiate between the types. These recipes make a decent amount. You can half each recipe, or just make one type. But even if there is leftovers, they make a great snack or light fast lunch.

Pinwheel Tortilla Rollups

BLT Rollups:

Ingredients:
8 burrito size tortillas
1 pkg 1/3rd cream cheese, softened
1 tbsp ranch seasoning (homemade or store bought) or more
8 pieces bacon, cooked crispy and crumbled
2 roma tomatoes (or vine ripened, or quartered grape/cherry) diced
2 cups shredded lettuce

Mix the ranch seasoning, bacon, and tomatoes in with the soft cream cheese.

This is the hard part. The division of the filling between tortillas. I SUCK at this, and usually have very uneven tortillas. BUT thats ok! No one cares but me. So just do your best to eyeball it.

Spread a not too thick, but not too thin layer onto a tortilla. Cover with a light layer of lettuce.

Roll tightly Wrap in plastic wrap and chill several hours to overnight.

When ready to cut, unwrap from plastic and use a sharp knife to cut approx 1/2 inch slices. Place on a platter and keep chilled until you serve.

Veggie Rollups

8 burrito size tortillas
1 pkg 1/3rd cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
1 can diced green chilis, drained well.
3/4 small can chopped black olives
4 green onions, sliced
1 bell pepper (I usually use orange) diced fine
3/4 cup fine shredded cheese, such as colby jack or mexi blend

Mix all the ingredients into the cream cheese. Follow the steps above.

Stovetop Popcorn

I know you can't avoid everything. But microwave popcorn is HORRIBLE for you. So if its possible to find a good alternative, why wouldn't you? This takes about 2.4 minutes more than just zapping a bag, and not too much effort. Make it with the kids. Its fun! And it costs pennies to make.

Caramel Marshmallow

Stovetop Popcorn

Ingredients
3 tbsp coconut oil (or vegetable if you *must*)
1/3 cup popping corn
2 tbsp butter
Salt

Additional toppings
Cinnamon Kettle Corn (to follow)
Caramel Marshmallow (to follow)


You HAVE to use at LEAST a 3 qt pan. With a lid.


Heat pan, oil, and 3 kernels of corn over medium heat, covered.

Once those 3 kernels pop, add the rest of the kernels. Cover and remove from heat. Count to 30. Place back on heat. Once it starts popping, shimmy the pan back and forth a few inches over and over to keep the kernels moving. Also hold the lid so there is a crack for steam to escape. Once the popping slows drastically (just like microwave popcorn) remove from heat and immedietly dump into a large bowl. Place pan back on heat and melt the butter. Drizzle over popcorn and season liberally with salt.


Cinnamon Kettle Corn.

Kettle corn is just sugar and salt. Pour the butter like stated above and stir til well mixed. And then I mix about 2tbsp white sugar and a tsp of cinnamon (by all that is holy and good, buy yourself some Vietnamese cinnamon) And sprinkle on top. Do NOT forget the salt. It makes all the difference.

Caramel Marshmallow
(exclude the butter from the original recipe)
Melt 5 tbsp butter with 1/3 cup brown sugar. Once melted, add 6 large marshmallows (or a cup or so mini) and stir until melted. Drizzle over popcorn and toss until coated. Don't forget the salt!

Zucchini Tots

Side dishes aren't my best speciality. I get halfway through dinner and realize I don't have a plan for sides. Whoops. We have many a one pot meal around here. Which has its place. But options for side dishes are always good to have around. I am only 24, and only have been really cooking for 2 years or so, so this is a constant learning and growing process :)


These taste like fried zucchini meets zucchini cakes meets a quiche. Super yummy and comforting like tater tots, but with a fresh element. And pretty healthy all things considered!

Zucchini Tots
Makes 24 mini muffin tots

Ingredients:

2 grated zucchini
1/2 grated onion
2 eggs
1/2 cup cheese (I used shredded sharp cheddar this time, but feta, parm, or some others would be great!)
1/2 cup panko breadcrumbs
salt and pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder

Preheat oven to 400
Pat dry the grated onion and zucchini.
Mix all ingredients well
Spray the mini muffin pan well.
Divide mixture evenly in the pan.
Press down well to compact it.

Cook 17-19 minutes, until golden brown. Let sit in pan 5 minutes then flip out.

Pork Potstickers with Dipping Sauce

You can easily double this recipe and freeze (just freeze on a sheet pan and then transfer to a ziplock) You can use the standard wonton wrappers or go giant and just use egg roll wrappers. The pros to the wonton is they are easier to dip, but the process takes a lot longer. The giant ones are faster to make, but you will need a fork to assist the dipping process.

Pork Potstickers with Dipping Sauce
Ingredients:
(makes about 16 giant or 40+ regular)

1 lb ground pork
1/2 bag of shredded cabbage
1 cup diced green onion
1 can water chestnuts, diced
1 tbsp soy sauce
2 tbsp rice wine vinegar
1 cube of ginger, minced
3 garlic cloves, minced
2 tsp corn starch
salt and pepper

wonton or egg roll wrappers
oil
water

Dipping sauce (recipe at bottom)

Mix all the stuffing ingredients together with your hands.

Line a sheet pan with parchment paper.

Lay out a wrapper. For wonton sized, use a heaping tsp full of filling. For egg roll sized, about an egg sized.

The wrapper is going to be folded in half, diagonally. So fill one half of a wrapper (from corner to corner) with the filling. With the egg roll one, make sure the filling is smushed down, leaving about a half inch around the edge. The wet your finger and run it along the edges. Pull the corner from the empty side across and press shut. Then press seal the rest of the edges. The end result is just a simple triangle. If you are confused at this point, Im sorry. Its hard to describe but its easy to do. Just look at the picture and it will all come together. Next time I make it, I will take pictures of the process.

Finish filling the wrappers. At this point you can freeze and transfer to a ziplock and make later. Just freeze when they are laying separate or they will stick when thawed.

To cook:

Heat a skillet (with a lid!!) to medium. Let it fully preheat.

Put a tsp or so of oil in the pan and swirl it around. Put a few potstickers in it. Leave room to maneuver.
Let cook a couple minutes, until golden brown (check often, it could burn fast depending on how hot your stove gets)
Flip and brown the other side. Once nice and brown, add 1/4 cup of water and put on a lid. Cook until water is gone, shuffleboarding the skillet every so often. Remove and let cool a couple minutes.


Dipping sauce
1/4 cup low sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp sugar or honey
1 tsp of Srircha or Garlic Chili Sauce. Or 1/4 tsp red pepper flakes. (more or less to taste)

Whisk together and dip away!

7 Layer Greek Dip

Hummus. Super yummy and healthy. This dip brings it up a level and is great for parties. I served it with pita crackers

7 Layer Greek Dip
Ingredients:

Hummus:
2 cans chickpeas/garbanzo beans, drained
1-2 cloves garlic
1 lemon, juiced
1/4 cup olive oil olive oil
2 tbsp tahini
1-2 tbsp water


6oz crumbled feta
1 sm red bell pepper, diced
2 tomatoes, diced
1 sm cucumber, diced
3 tbsp fresh dill, minced
1/2 small can diced black olives (you can use katamala if you prefer)

Throw all hummus ingredients into a food processor and blend until smooth. Season with salt to taste. Add the water if needed to make more smooth.

Smear into bottom of a small casserole dish. Top with other ingredients. Cover and chill for at least an hour.